In a large mixing bowl, whisk together 2 cups of freshly squeezed orange juice, 1 cup of granulated sugar, the zest of one orange, ¼ teaspoon kosher salt, and 1 teaspoon of vanilla extract until the sugar is completely dissolved.

Gradually pour in 1 cup of milk and 2 cups of heavy whipping cream into the mixture; whisk gently until well combined.

Pour the orange sherbet base into your ice cream maker and churn for about 20-25 minutes or until it resembles soft serve ice cream.

Transfer the churned sherbet into a freezer-safe container, smooth the top, and cover tightly with a lid or plastic wrap. Freeze for at least 4-6 hours or overnight.

Let the sherbet sit at room temperature for about 5-10 minutes before serving. Serve in chilled bowls or cones, garnishing with mint leaves or extra orange zest if desired.